Melted butter for brushing on peaches 2 ripe peaches
1 tbsp Amaretto
Pinch cinnamon
1/2 tbsp honey
1/2 cup mascarpone cheese
1/4 cup toasted sliced almonds
Whole toasted almonds, crushed, for sprinkling.

"By hand or with the paddle attachment of an electric mixer, combine mascarpone cheese, honey, amaretto, and cinnamon.

Cover and set aside or refrigerate for up to 1 day.

Cut each peach into half and remove stone.
* It is best to use Freestone Peaches, however, if none are available, use a sharp, heavy cleaver to quickly cut the peach in half by cutting through the entire pit. Use a sharp filleting knife to carve up and around to remove the pit from both halves.*

Brush melted peach halves with a bit of butter and place on grill cut side down over medium heat.

Cover or close lid and grill each side for 3-4 minutes until the peaches are lightly coloured and tender.

Remove and place on a serving platter.

Fold in the toasted sliced almonds by hand.

Evenly divide mascarpone mixture over each half and sprinkle with the crushed toasted whole almonds."

"Adapted from a recipe by Emily Richards
From the Globe and Mail Home Magazine
May, 2006."